Fruit Beverages and Processing with Mango Products

750 INR/Piece

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Fruit Beverages and Processing with Mango Products Price And Quantity

Price 750 INR/Piece
Minimum Order Quantity 1 Piece

Preservation Method Pasteurization and chemical preservatives
Packaging Type Bottles, cans, tetra packs
Storage Recommendation Store in a cool, dry place away from direct sunlight
Product Name Fruit Beverages and Processing with Mango Products
Other Ingredients Water, sugar, citric acid, permitted preservatives, natural flavoring agents
Additives Class II preservatives as per FSSAI guidelines
Color Golden yellow (typical of ripe mango pulp)
Production Capacity Customizable as per client requirement (small to large scale)
Shelf Life 6-12 months (depending on storage and preservatives)
Processing Equipment Used Juice extractors, pulpers, pasteurizers, homogenizers, filling machines, sealing units
Natural/Artificial Coloring Natural permitted food color only
Customization Availability Flavor, packaging, and formulation can be tailored as per customer requirements
Processing Type Fruit beverage manufacturing with a focus on mango-based products
Sugar Content Customizable (low, medium, and high as per buyer request)
Flavor Sweet and natural mango taste
Labeling Options Private labeling and branding offered
Application Retail, food service, export markets, beverage industry
Intended Use Ready-to-drink beverages, concentrates, nectar, squash, and other mango-based drinks
Primary Ingredient Fresh mango pulp or concentrate

Fruit Beverages and Processing with Mango Products Trade Information

Supply Ability 1 Piece Per Day
Delivery Time 2-3 Days
Main Domestic Market All India

Product Description

Fruits Beverage & Processing with Mango:

The book covers Mango, Preservation Technologies, Mango Processing Unit Mango Juice in Bags â€œHot Fill, Procedure, Fruit and Vegetable Processing Flow Sheets(Simple Processing), Fruits/Vegetables Processing (Drying/Dehydration), Juices, Fruits in Syrup, Sauces, Jams, Pulps and Nectars, Canned Products Processing, Standards for Grades of Dried Apricots, Recipe Guidelines: Dried Fruit and Vegetables, Mango Products, Method of Preparation and keeping Quality of Reconstituted Skim Milk based Mango Beverage, Process Techniques of Mango Beverages, Ready to Serve (RTS) Beverage based on Pomegranate and Mango, Mango (Mangifera indica L.) Varieties for Wine making, Membrane Technology in Fruit and Vegetable Processing, Value Addition to Fruits and Vegetables by Mechanical Washing, Packaging of Fruit Juices, Flexible Packages for Fruit and Vegetable Pulps, Developments in Packaging of Liquid Foods, Drying of Fruits and Vegetables, Dehydration Fruits and Vegetables by Vacuum Drying Method, Fruit Drink Rasna Type Mango and Pineapple Pulp and Concentrates, Jam, Jelly, Chutney, Pickles and Squashes, Mango Pappad (Aam Pappad), Mango Pulp Processing and Canning, Mango Powder, Mango Kernel Seed Powder (Starch).